If your Taco Tuesdays are feeling a little predictable, prepare to invigorate them with a mouthwatering platter of Taco Stuffed Peppers. Crafted with just 11 simple ingredients, this naturally gluten-free Mexican-stuffed peppers recipe is perfect for meal prep. 

Looking for more stuffed pepper recipes? Do not worry I’ve got you covered! I suggest you check out my Buffalo Chicken Stuffed Peppers or Everything Bagel Cream Cheese Mini Peppers next.

45 degree angle closeup shot of a taco stuffed pepper.

Why You’ll Love This Taco Stuffed Peppers Recipe

These stuffed taco peppers reimagine the beloved taco by giving it a nutritious, gluten-free twist. Every bite delivers the familiar, zesty kick of a traditional taco, combined with the comforting sweetness of bell peppers & corn. Yum! 

But, aside from infusing your meals with a little extra excitement, this stuffed taco peppers recipe is also:

  • Wholesome & Nourishing – Filled to the brim with wholesome taco goodness, this taco stuffed pepper recipe is a beautiful marriage of flavor and nutrition. The bell peppers serve as a vibrant vessel that’s packed with essential vitamins and minerals, while the ground meat brings a hefty punch of protein, and brown rice offers a generous helping of fiber.  
  • Perfect for Meal Prep – Whip up a batch during the weekend or any free evening, and voilà! You have several meals ready to go. As a bonus, you’ll have plenty of extra filling leftover, so you can make heat-and-eat burrito bowls or zesty taco salads as a second tasty meal.
  • Made With Just 11 Simple Ingredients – This Mexican-style stuffed peppers recipe keeps it straightforward and sublime with everyday ingredients, most of which I’d bet you already have on hand. 

Loving the sound of this recipe? I’m sure you’d love my Mexican Beef & Rice Skillet too!

Mexican stuffed peppers on a white table with a bowl of shredded cheese and a bunch of cilantro.

Ingredients & Substitutions

These taco peppers are made with just a few simple ingredients, most of which are pantry-friendly. Here’s what you need:

  • Bell Peppers – Feel free to use any color (or variety of colors!) that you like. Green peppers are more earthy, whereas red, orange, and yellow are sweeter.
  • Onion – Again, any color of onion will work here. You can also swap in shallots if needed.
  • Lean Ground Beef – I suggest using a lean 93/7 blend to keep things light. You’re always welcome to use ground chicken or ground turkey if you don’t eat red meat.
  • Canned Diced Tomatoes – While regular diced tomatoes work great, feel free to use a blend with chiles (e.g. RoTel) if you prefer a bit of heat.
  • Canned Black Beans – For an added boost of protein and fiber in these delicious taco meat stuffed peppers.
  • Canned Corn – You can also use frozen corn kernels instead.
  • Brown Rice – Using brown rice makes these bell pepper tacos extra nutritious, but it does take awhile to cook. Save on prep time by opting for frozen brown rice packets from Trader Joe’s, or use 90-second microwaveable rice packets. You can also swap in long-grain white rice if you like.
  • Cheddar & Jack Cheese – I love this classic Mexican cheese blend, but any melty cheese will work. Try fiery pepper jack for an added kick, or colby-jack for both cheeses in one block.
  • Taco Seasoning – You’ll need one packet’s worth, but you can make your own if you prefer.
  • Garlic Powder – For sweet allium complexity without stinky fingers. But you can use homemade taco seasoning if that’s what you prefer.
  • Chili Powder – This seasoning blend combines several types of ground chilis with other spices like cumin, adding extra warmth to the taco filling.
  • Salt & Pepper – Because every dish needs basic seasoning. I recommend using kosher salt and freshly cracked black pepper for the best results. 
ingredients needed to make taco stuffed bell peppers measured out into bowls on a white table.


How To Make Taco Stuffed Bell Peppers

These stuffed peppers with taco meat and rice are a snap to put together. Here’s how it’s done:

Step 1: Prep Rice. Set the oven to 350 degrees. Cook the brown rice according to the package directions. Once it is done, set aside.

Step 2: Prep Peppers. Wash and cut the bell peppers in half. Scoop out the seeds. Place the peppers in a baking dish with the open side up. Spray or drizzle with some olive oil. 

Step 3: Bake. Place in the preheated oven and bake for 5 minutes. This helps to make sure the peppers are cooked through and soft. (Bake for longer if you want them to be very soft)

halved bell peppers in a baking dish.

Step 4: Sauté the onion in a large pan or large skillet on medium heat with the olive oil, garlic powder, chili powder, salt, and pepper until soft and fragrant.

overhead shot of diced onion that has been sauteed with spices.

Step 5: Cook Beef. Add the ground beef to the pan with more salt and pepper, and cook completely.

browned ground beef with onion and taco spices.

Step 6: Finish Filling. Next add the diced tomatoes, black beans, corn, brown rice, and taco seasoning to the ground beef. Add salt and pepper to taste. Combine evenly. Season with salt and black pepper to taste.

overhead shot of the taco filling in a large pan.

Step 7: Stuff Peppers. Add the ground beef mixture to each of the pepper halves. I recommend overstuffing a little bit. 

bell peppers stuffed with taco filling before adding cheese.

Step 8: Bake. Cover with foil and bake for 10 minutes. Remove from the oven and remove the foil. 

Step 9: Add Cheese & Bake Again. Sprinkle the peppers with the shredded cheese and cook uncovered for 15 minutes.

Step 10: Serve with your favorite taco toppings, like sour cream and fresh cilantro. Enjoy!

taco stuffed peppers topped with sour cream and cilantro.

Optional Variations & Dietary Adaptations

While I love this Mexican stuffed bell peppers recipe just the way it is written, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:

  • Dairy-Free Stuffed Peppers – If you love tacos but can’t handle the lactose, omit the cheese or swap in your favorite vegan alternative.
  • Rice-Free – Beef quinoa stuffed peppers are just as tasty as beef and rice stuffed peppers. 
  • Skip the Beef – Make turkey or chicken peppers by swapping in ground poultry. They are both a great alternative!
  • Keto Taco Stuffed Bell Peppers – Wanna ditch the carbs? Use cauliflower rice in place of brown rice and omit the black beans to fit this recipe into a low carb diet.
  • Taco Stuffed Mini Peppers – For two-bite appetizer-sized portions, use mini snacking peppers instead of full bell peppers!

Expert Tips

Here are some expert tips to ensure your peppers are a showstopper every time:

  • Opt for large, evenly shaped bell peppers. This ensures uniform cooking and makes filling them a breeze.
  • Overfill the peppers a bit to make each portion feel extra indulgent.
  • Use lean ground meat (be it beef, chicken, or turkey) to avoid excess grease pooling in your peppers.
  • Giving your peppers a quick roast before stuffing can help ensure they are perfectly tender once your dish is baked. Remember, the filling is already cooked when you stuff it into the peppers.
  • For serving, add some fresh toppings. Avocado slices, a dollop of sour cream, fresh cilantro, or a squeeze of lime are some of my favorite toppings. Vinegary hot sauce is also a great option! 
  • Adjust the heat. If you like spicy foods, add some chopped jalapeños or a dash of cayenne pepper to the filling and use pepper jack for an added burst of heat. For a milder flavor, reduce the amount of chili powder or opt for mild taco seasoning.
  • Reheat the proper way. For the best results when reheating, pop them in the oven or toaster oven at 350°F (175°C) until warmed through to retain the pepper’s texture best.
45 degree angle hero shot of a taco stuffed bell pepper topped with cheese and sour cream.

Serving Suggestions

Serving your stuffed peppers can be just as fun as making them! Here are some ideas to get your taco night started:

  • Taco Party Platter: Create a vibrant platter with your colorful stuffed peppers in the center, surrounded by small bowls of various toppings like shredded lettuce, diced tomatoes, sliced olives, chopped scallions, and crumbled feta or cotija cheese. Don’t forget bowls of guacamole, sour cream, and salsa! This way, everyone can customize their stuffed pepper, making for an interactive meal.
  • Don’t forget the sides! Serve your taco stuffed peppers with rice (e.g. Spanish rice or cilantro-lime rice) or beans for a heartier meal your next taco tuesday.
  • Creative Garnishes: It’s amazing how a final flourish can make food more appetizing. Consider adding a dollop of sour cream, a special placement of avocado slices, a sprinkle of fresh herbs, or even a drizzle of a bold, spicy sauce over the stuffed peppers before serving.
  • Pair with Cocktails: For an adult twist, pair your stuffed peppers with refreshing homemade margaritas or sangria. 
closeup overhead shot of baked taco stuffed peppers with sour cream, cheese, and cilantro.


How do I reheat these taco stuffed peppers?

As I said before these Mexican stuffed peppers are great for meal prep! Or even just a make ahead meal, that you can make in the morning and just pop in the oven when dinner rolls around. No cooking or cleaning at night! This is actually just what my whole family and I did, and it was super simple. Keep the peppers in the baking dish and add a little water to the dish to ensure that the peppers don’t dry out. Cover with foil again and bake for 30 minutes at 350 degrees. That’s it, so easy!

Should I boil peppers before stuffing them?

I actually prefer to roast them, which helps to retain their nutrients better than boiling them. I also love how roasting them intensifies their natural sweetness.

How long to cook stuffed peppers?

Since the filling is already cooked, baking the peppers after they’ve been stuffed is mostly to ensure the cheese melts and make sure the peppers are nice and tender. I find that 30 minutes total is enough time to achieve stuffed pepper perfection.

Can you freeze stuffed peppers?

Absolutely, stuffed peppers are freezer-friendly! Follow these steps:

After cooking your stuffed peppers, let them cool down thoroughly. Once cooled, arrange them on a baking sheet in a single layer and pop them into the freezer until they’re firmly set. This step ensures they won’t clump together. 

After they’re solid, shift them into airtight freezer bags or containers. You can store these peppers in the deep freeze for about 3-4 months. When it’s time to feast, either defrost them in the fridge overnight before baking or place them straight into the oven from the freezer. Just note, if you’re baking from frozen, you might have to adjust the baking time slightly. Enjoy!

white oval baking dish filled with 6 taco stuffed peppers and garnished with sour cream and cilantro.

Related Recipes

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More Mexican-Inspired Recipes

Connect with me!

If you make this easy recipe or any of my other recipes, I would absolutely love to know! Tag me @wellnessbykay on Instagram so I can see and share your recreations!

closeup shot of Mexican taco stuffed peppers.

Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.

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closeup shot of Mexican taco stuffed peppers.

Taco Stuffed Peppers

  • Author: Kayla Berman
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 46 Serving 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican


Need an easy and healthy dinner recipe?  Taco Stuffed Bell Peppers are your answer.  These Mexican stuffed peppers are filled with ground beef, brown rice, and flavorful spices. These peppers will be a hit with the whole family! gluten free + option to use ground turkey or chicken


  • 6 bell peppers 
  • 1 onion, diced
  • 1 lb lean ground beef
  • 14.5 oz can diced tomatoes
  • 18 oz can black beans, drained & rinsed
  • 15 oz can corn, drained & rinsed
  • 2 cups cooked brown rice
  • 1 1/2 cup shredded cheddar jack cheese
  • 1 taco seasoning packet
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • Salt 
  • Black pepper


  1. Set the oven to 350 degrees. Wash and cut the bell peppers in half. Scoop out the seeds.
  2. Place the peppers in a baking dish with the open side up. Spray or drizzle with some olive oil. Bake for 5 minutes. This helps to make sure the peppers are cooked through and soft. (Bake for longer if you want them to be very soft)
  3. Sauté the onion in a large pan on medium heat with the olive oil, garlic powder, chili powder, salt, and black pepper until soft and fragrant.
  4. Add in the ground beef and brown it.
  5. Next add the diced tomatoes, black beans, corn, brown rice, and taco seasoning to the ground beef. Add salt and pepper to taste. Combine evenly.
  6. Add the filling to each of the peppers. I recommend overstuffing a little bit. (There will be leftover filling.  You can make more stuffed peppers or use it in other ways!)
  7. Cover the peppers with foil and bake for 10 minutes.
  8. Remove the peppers from the oven and top them with the shredded cheese. Bake uncovered for 15 minutes.
  9. Serve and enjoy! I like to add sour cream and fresh cilantro on top.


  • There will be leftover filling.  You can either make more than 6 stuffed peppers or use the leftovers for various other meals such as burrito bowls, burritos, or salads.

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